When you think of the Minnesota State Fair, deep-fried delights and carnival rides surely come to mind, but one of the fair’s most famous treats has to be the bucket of chocolate chip cookies from Sweet Martha’s. These cookies have become nothing short of a legend at the Fair, especially when paired with the all-you-can-drink milk stand next door. Martha’s cookies strike that perfect balance between crispy edges and a soft, chewy center that makes them impossible to resist. If you can’t make it to the fair in-person, you can still get a taste of the magic with this copycat recipe! Let’s get into what makes them so special…
To start, cream together the butter, shortening, and a mix of granulated and brown sugar until the blend is light and airy. This step is crucial for achieving that soft, melt-in-your-mouth consistency. Add the eggs one at a time, followed by a splash of vanilla extract.
In a separate bowl, sift together the flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Fold in mini chocolate chips, ensuring each bite is packed with chocolatey goodness. After a quick 30 minute chill in the fridge, the dough is ready to be shaped into tablespoon-sized balls and baked to golden perfection. These little cookies bake quite fast so keep a close eye on the time!
Whether you’re a lifelong fair goer, or just a baker looking for your next favorite recipe, these Minnesota State Fair Chocolate Chip Cookies are a must-try. Pair a few with a cold glass of milk for the full experience. Give the recipe a try the next time you need a sweet treat and it’s sure to be love at first bite!
Minnesota State Fair Cookies
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup butter-flavored shortening
- 1 ¼ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 2 ¼ cup flour
- 1 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups mini chocolate chips
Preparation
- In a large bowl, add butter, shortening, and sugar. Mix until light and airy.
- Add eggs to the mixture one at a time, followed by the vanilla extract, and mix until smooth.
- In a small bowl, sift together flour, baking soda, and salt.
- Slowly add dry ingredients to the wet until just combined, then fold in chocolate chips.
- Cover the bowl of dough and place in fridge for a minimum of 30 minutes.
- Once dough has chilled, preheat oven to 350 degrees F and line 2 large cookie sheets with parchment paper.
- Portion out dough in ~1 tablespoon sized balls and place on the prepared cookie sheet.
- Bake for 6-8 minutes or until cookies are slightly golden in color.
- Allow cookies to cool for several minutes then transfer to a cooling rack.
Recipe adapted from Diningwithalice.com